Fried Catfish with Hush Puppies

Ingredients

• 1250 g yellow cornmeal(250g)
• 2125 g all-purpose flour(125g)
• 315 g baking powder(15g)
• 410 g garlic powder(10g)
• 510 g onion powder(10g)
• 65 g cayenne pepper(5g)
• 712 g salt(12g)
• 84 g black pepper(4g)
• 91000 ml vegetable oil(920g)
• 10900 g catfish fillets(900g)
• 11240 ml buttermilk(240g)
• 121 egg(50g)
• 1350 g white onion(50g)
• 1415 g sugar(15g)
• 15150 g tartar sauce(150g)
• 162 lemon(120g)
• 1710 g fresh parsley(10g)

Instructions

1. 1Heat the vegetable oil in a large deep-fryer or heavy pot to 180°C (350°F).
2. 2In a large bowl, whisk together the cornmeal, flour, baking powder, sugar, and all dry spices.
3. 3To make the hush puppy batter, mix half of the dry cornmeal mixture with the egg, buttermilk, and minced onion until a thick paste forms.
4. 4Dredge the catfish fillets thoroughly in the remaining dry cornmeal mixture, pressing firmly so the coating sticks.
5. 5Carefully drop spoonfuls of the hush puppy batter into the hot oil and fry until golden brown (about 3 minutes).
6. 6Remove the hush puppies and drain them on a wire rack or paper towels.
7. 7Place the coated catfish fillets into the hot oil in batches to avoid crowding the pot.
8. 8Fry the fish for 5-7 minutes, turning once, until the crust is golden and the fish flakes easily.
9. 9Remove the fish and drain alongside the hush puppies.
10. 10Serve immediately while hot with lemon wedges, tartar sauce, and a sprinkle of fresh parsley.